The fourth NYC outpost of this mod-Mexican mini-empire boasts a chic Meatpacking District address (in the prominent space formerly occupied by Vento Trattoria). Like its sister restaurants, you can count on Dos Caminos Meatpacking for mouthwatering guacamole—made tableside, of course—inventive cocktails (such as a prickly pear cactus margarita), more than 100 types of tequila and contemporary takes on traditional Mexican delicacies, including tequila-cured salmon ceviche and braised short rib and tamarind tacos. Unique to this branch, however, is the kitchen’s wood-fired oven, which accounts for smokier subtleties in many dishes.

The fourth NYC outpost of this mod-Mexican mini-empire boasts a chic Meatpacking District address (in the prominent space formerly occupied by Vento Trattoria). Like its sister restaurants, you can count on Dos Caminos Meatpacking for mouthwatering guacamole—made tableside, of course—inventive cocktails (such as a prickly pear cactus margarita), more than 100 types of tequila and contemporary takes on traditional Mexican delicacies, including tequila-cured salmon ceviche and braised short rib and tamarind tacos. Unique to this branch, however, is the kitchen’s wood-fired oven, which accounts for smokier subtleties in many dishes.